Instructions

Marinate and cook the chicken: Put orange juice, cilantro, garlic, chipotle and canola oil for the marinade into a blender and puree until combined. Add the sliced lime, salt and pepper and marinate the chicken breasts for about 2 hours. Season each chicken breast with salt and pepper and grill on a grill or in a grill pan until internal temperature reaches 145 degrees. Reserve.

Prepare Avocado Sauce: Heat the oil in a small pan and lightly fry the onion and garlic until soft. Scoop the avocado for the sauce into a small mixing bowl and mash well with a fork. Stir into the onion mixture, add the milk and lemon juice and season to taste. Keep warm and add chopped parsley just before serving. Add a little water if sauce gets too thick.

Make Crepes: Put all the crepe ingredients, except for the flour, into a blender and puree. Pour into a mixing bowl and stir in flour until combined. Let rest in refrigerator for 1 hour. Heat a small non-stick pan or a crepe pan and using a non stick spray, place about 1 ounce of mix into pan and twirl pan to evenly coat bottom with the batter. Cook for about 1 minute and then carefully flip over and continue to cook for another 30 seconds.

Chef’s Tip: because of the ingredients in this batter, it is necessary to use spray each time

To Plate: Seed, peel and dice the remaining avocados into 1 inch dice. Slice each chicken breast into 6 slices and place 3 slices along with 1 Tbsp. diced avocado in each crepe and wrap. Place two crepes on a plate, top with 1 ounce of sauce and serve.

Yield: 16 Crepes

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.